(Scroll to the bottom of the post for a printable PDF version of the recipe)
Original Recipe
- 1 cup stout
- 16 ounces semisweet or bittersweet chocolate, chopped, divided
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt, divided
- 1 cup stout
- 16 ounces semisweet or bittersweet chocolate, chopped, divided: Decreased to 12 ounces semisweet chocolate chips (both to slightly decrease fat and calories but also for convenience - chocolate chips often sold in 12 ounce bags)
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter: Substituted 1/2 cup applesauce for 1 stick of butter (retains moisture, significantly cuts fat and calories, adds some nutrition), decreased chocolate glaze by half so used 1 tablespoon instead of 2
- 1 1/2 cups granulated sugar: Applesauce also adds sweetness, so sugar is cut to 3/4 cup
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour: Used combination of ½ cup white whole wheat flour and 1/4 cup all-purpose flour (adds more nutrients)
- 1 1/2 teaspoons kosher salt, divided: Decreased to 1 1/8 teaspoons - 1 teaspoon in batter and 1/8 teaspoon in glaze
Nutrition Facts Face-Off!
The original recipe packed almost 400 calories into a little 2x2" square! The rescued version cuts the calories to 240, but these brownies are so chocolately and rich that you just might be satisfied with half a square (cut diagonally into a triangle!). In no way are the rescued brownies "healthy," but they're definitely healthi-ER.
Makes 32 servings
Ingredients
- 1 cup stout beer
- 12 ounces semisweet chocolate chips, divided
- 1 stick + 1 tablespoon unsalted butter, divided
- ½ cup unsweetened applesauce
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup white whole wheat flour
- ¼ cup all-purpose flour
- 1 1/8 teaspoons kosher salt, divided
Directions
- Preheat oven to 350°F. Line an 8x8" baking pan with foil, leaving a 2" overhang.
- Bring stout to a boil in a small saucepan; cook until reduced to ½ cup, about 12 minutes. Let cool. Set aside 2 tablespoons for glaze and ¼ cup for the brownie batter.
- Melt 10 ounces chocolate and stick of butter in a double boiler* until melted and smooth.
- Whisk sugar, eggs, applesauce, and vanilla in a large bowl to blend. Gradually whisk in melted chocolate mixture, then ¼ cup reserved stout. Fold in flour and 1 teaspoon salt. Pour batter into prepared pan.
- Bake brownies until surface starts to crack and a toothpick inserted near the center comes out with a few moist crumbs, 35-45 minutes. Transfer pan to a wire rack and let cool.
- Meanwhile, prepare glaze. Use the same double boiler to melt the remaining 2 ounces chocolate, 2 tablespoons reserved stout, 1 tablespoon butter, and 1/8 teaspoon salt.
- Pour warm glaze over brownies and use a spatula to spread evenly across the top. Let stand at room temperature until glaze is set, 40-60 minutes.
- Before serving, use foil overhang to lift brownie from pan; cut into squares or triangles. Recommended: cut into 16 squares, then cut each square into 4 bite-size pieces.
Nutrition Facts (1/32 recipe): Calories 120, Total Fat 7g (Saturated 4g), Cholesterol 28mg, Sodium 68mg, Total Carbohydrate 14g, Dietary Fiber 1g, Protein 2g, Vitamin A 3% DV, Vitamin C 3% DV, Calcium 0% DV, Iron 1% DV
Today's post was written by Leia Kedem. Leia Kedem, MS, RD, is a registered dietitian and Nutrition & Wellness Educator covering Champaign, Ford, Iroquois, and Vermilion Counties. She appears weekly on WCIA-3/WCIX-49 and is a biweekly contributor to the Champaign-Urbana News-Gazette. She also maintains Facebook and Twitter accounts where she regularly posts health tips and answers nutrition questions for free.